This casserole is great because it’s prepped in 20 minutes, and extremely delicious. Try this Chile Rellenos Casserole recipe for dinner tonight!
1 Hour 20 Minutes
Anaheim green chilies
ounces JENNIE-O® Lean Hot Italian Turkey Sausage
cup shredded sharp Cheddar cheese
eggs or 0.5 cup egg substitute
(10-ounce) can diced tomatoes and green chilies
tablespoons chopped fresh cilantro
teaspoon minced garlic
teaspoon dried oregano leaves
teaspoon coarsely ground pepper
chopped fresh cilantro
Heat oven to 400°F.
Line baking sheet with foil.
Place chilies on baking sheet.
Broil 6 inches from heat source 10 minutes or until chilies are blackened and blistered, turning frequently.
Place blackened chilies in bowl and seal with plastic wrap. Let stand 15 minutes. Remove outer skin.
Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat.
Place dinner sausage in hot skillet. Cook uncovered, turning occasionally, 17-19 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer. Cut into bite size pieces.
Cut slit in each chili lengthwise down one side.
Fill each chili with sausage and cheese.
Place cut-side-down in greased 8x8x2-inch baking dish.
In large bowl, beat together eggs, milk, flour and salt. Pour egg mixture over chilies. Bake 25 to 30 minutes or until golden brown.
In small saucepan, combine diced tomatoes and green chilies, cilantro, garlic, oregano and pepper. Bring to a boil. Cook 5 minutes, stirring occasionally. Spoon sauce over chilies.
Serve with chopped fresh cilantro and sour cream.